Typical products

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scamorza and smoked scamorza  


Cheese made during all the year in the region with cow’s milk bred to pasture or stalling. It is the result of the presamic-acid uncooked curdling, or sometimes pasteurized, whole naturally sour, to which the seroinsertion is added; the veal’s liquid cheese-rennet is added. This is an half cooked and spun dough cheese, made semimechanically, it is not stewed, salt immersing it in apickle and sometimes smoked and/or stuffed.

 

 


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